rosemary focaccia recipe
Recipe type: bread
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • Dough: 1 ¼ cups warm water
  • 3 cups bread flour
  • scant ½ teaspoon dry yeast
  • teaspoon salt
  • teaspoon sugar
  • 1 tablespoon olive oil
  • 2 tablespoons finely minced fresh rosemary (fresh is best!)
  • 2 tablespoons olive oil
  • To top before baking: 3-4 tablespoons olive oil
  • a generous sprinkle of fine sea salt (I used a red Hawaiian Alaea sea salt)
  • 4 tablespoons freshly grated Parmesan cheese
  • 1 clove finely diced garlic (optional)
  1. Using a food processor, beat all dough ingredients for 1 minute. Dough will be wet and sticky but do not add more flour.
  2. When dough is elastic (stringy), scrape it into an oiled bowl. Cover bowl with plastic wrap and allow to double in volume, 2 to 3 hours. The slower the rise, the more flavorful and chewy the focaccia will be.
  3. When dough has doubled, preheat oven to 500 degrees. Turn dough to a well-floured surface and make 2 rounds. Flatten to 8-9 inch rounds for each. Dip fingers into flour and dimple top of dough.
  4. Brush with olive oil and sprinkle with rosemary, salt, garlic, and cheese.
  5. Transfer to baking sheets sprinkled with cornmeal and let rise for 15 minutes. Bake 10-12 minutes until lightly browned. Serves 6 to 8 people.
Breadsticks: Press to ½ inch thick. Cut into ¾-inch wide strips and twist, stretch, whatever. Brush with beaten a egg white and sprinkle with sesame or grated Parmesan cheese. Bake on cornmeal for about 8 minutes.
Recipe by story of a kitchen at